The best way to cook short-grain rice is in a rice cooker. The pressure of the rice cooker allows the grains to steam perfectly. But if you don’t have a rice cooker, it’s easy to cook short-grain rice on the stovetop. I like to use a 1 1/4 :1 ratio of water to rice, but be sure to tweak it to your preference. I like a fluffy, stick rice that’s not too dry to mushy.
Rice
Short Grain Rice
$68.00
+ Free ShippingPrice is per 25 Kilograms (Min 25KG per portion order)
Short-grain rice, or Japonica rice, contains more starch than long-grain. The grains are plump and shorter, and tend to stick together when cooked. It is popular throughout Asia and eaten on the side or used to make sushi. It is also a good rice for making rice puddings, due to its starch content.
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